Vegetable roti
Ingredients
- 1 full batch of vegetable curry recipe
- 1/2 teaspoon (2.5 ml) turmeric
- Pinch of allspice
- 1 592 millilitre can of chickpeas
- Salt, to taste
- Pepper, to taste
- 1/4 cup (50 ml) full fat yogurt
- 2 large roti (available at West Indian stores)
Directions
- In a medium pot, heat pre-cooked vegetable curry and add turmeric, allspice and chickpeas. Bring to a boil and adjust seasoning.
- Gently add the yogurt and simmer for ten minutes to thicken slightly.
- Fill roti by dividing the filling evenly. Spoon the filling into middle of roti and tuck both sides about two inches in.
- Fold the bottom end of circle up in half, covering the filling then roll over once more by creating a package with the seam end down.
